Monday, October 29, 2007

I'm a Daring Baker: Bostini Cream Pies

Yes, it's that time of the month again when Daring Bakers strike across the foodblogosphere! And I'm one of them. Since joining the ranks of Daring Bakers I've made Jewish Purist's Bagels, then a fancy Strawberry Mirror Cake, followed by a delicious Milk Chocolate & Caramel Tart a la Eric Kayser, and last month I was baking very comforting Sticky Buns & Cinnamon Buns. This month a lot of Daring Bakers are making Bostini Cream Pies. October challenge was set by Mary of AlpineBerry, and you can find the recipe here. Mary tells you all about the background of Bostini Cream Pies, but apparently it's an adaptation of Boston cream pie (vanilla layer cake with cream and topped with chocolate glaze). Boston cream pie is an American classic - the official state dessert of Massachusetts, no less - created by French chef M. Sanzian at Parker House Hotel in Boston a while ago.

Bostini Cream Pie is similar, yet different. The dessert was nice - a combination of rich vanilla custard, light orange chiffon cake and a glossy dark chocolate glaze. It was easy to make and assemble, and I used my silicon muffin tray for baking the chiffon cakes which worked really well. We enjoyed this American classic just before watching a great American movie (TransAmerica), so it was a thoroughly American Sunday:) However, there's something about the American cakes & desserts that I never understand. As it was just two of us eating it this weekend, we halved the recipe, which should have yielded four desserts. Yet we still ended up with enough custard, cakes and chocolate glaze to feed at least 6 (if not 8) comfortably - and believe me, neither I or K. can boast to have a small appetite. I could, in theory, have eaten a 1/8th of the original recipe instead of lunch or dinner, but never ever as a dessert after the starter and main course..

Your little Bostini looks like just the right size. I also halved things (I was shocked by all the eggs and felt a bit bad about the amount of work I was asking chickens to do for me) and still had plenty left. I really can't imagine what a full sized serving would be like...

Thanks for your comment on mine! Perhaps your participation in the DB will help you acclimate to the enormity of American portions. I will add that I too halved the recipe and servied that in only 3 cups and my husband polished off one in about 3 minutes (and was about to lick the glass when I took it away) : )

I halved it, too. I just couldn't get myself to use the complete amount of everything! It made enough to serve five generously and enough for four mini servings. It seriously would have made more than eight mini servings, which would have been just right.

Pille,Hello and WoW! I love how you gave the background for the Boston Cream Pie along with your presentation. Nicely done! =D Also, I am going to keep in mind for later use your idea on the silicon muffin pan. Great idea!

The rich dark chocolate glaze was my favorite part of this month's challenge! Your Bostinis turned out beautifully. The Milk Chocolate Caramel Tarts were before my time as a Daring Baker, but they looked so yummy to me as well when I read through all of the posts for that month. :-)

The recipe does make a lot of everything. I was able serve 20 people with the full recipe and I even had some cake and sauce leftover too. Very well done Pille and looking forward to next month's challenge.

I wholeheartedly agree about the size of this recipe. I halved it and still was able to get 8 decent-sized desserts out of it. When I took it over to my taste-testing neighbors, they were shocked that this was a half portion!

I love the shape of your cake. Looks divine. And, I agree with you about the Milk Chocolate & Caramel Tart. I made it to challenge myself, which led to my asking to join Daring Bakers. It's exciting to be part of such a creative and friendly group.

Great job! Looks like you had no trouble with the conversion to metric measurements (I didn't either). Well done! I missed on the milk chocolate and caramel tart, as the cinnamon buns were my first challenge, but I have got the recipe here and plan to try it soon, especially now you've mentioned it was your favourite DB challenge so far!